Facebook Rainbow Protein Salad Recipe | The Spice Tailor

Rainbow Protein Salad

This Buddha bowl is a great way to pack in a variety of vegetables and some protein into a really tasty meal. We have chosen rainbow vegetables here with red cabbage, cucumber, carrots and edamame, but this recipe will work with whatever crunchy vegetables you have on hand. The brown rice and crispy tofu offer a delicious nutty flavour to this recipe, but again can also be replaced with any grain and protein of your choosing. These flavours are all brought together by the nutty, tangy, and creamy peanut satay dressing. This is a brilliant recipe for those looking for a healthy and punchy salad that doesn’t skimp on flavour.
  • 2-3serves
  • 15mins prep
  • 5mins cook
This Buddha bowl is a great way to pack in a variety of vegetables and some protein into a really tasty meal. We have chosen rainbow vegetables here with red cabbage, cucumber, carrots and edamame, but this recipe will work with whatever crunchy vegetables you have on hand. The brown rice and crispy tofu offer a delicious nutty flavour to this recipe, but again can also be replaced with any grain and protein of your choosing. These flavours are all brought together by the nutty, tangy, and creamy peanut satay dressing. This is a brilliant recipe for those looking for a healthy and punchy salad that doesn’t skimp on flavour.
Made with
Indonesian Peanut Satay

Indonesian Peanut Satay

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Ingredients

  • 1 pack of The Spice Tailor Indonesian Peanut Satay
  • 4 tbsp. apple cider vinegar 
  • 2 tsp. sugar
  • 1 tsp. salt
  • 2 tbsp. water
  • 250g tofu, chopped into cubes
  • 150g red cabbage, finely shredded
  • 100g cucumber, sliced into circles
  • 1 medium carrot, chopped into matchsticks
  • 150g edamame, defrosted or fresh
  • 1 head of gem lettuce, washed and separated into leaves
  • 200g cooked brown rice/quinoa/cauliflower rice (we used microwaveable brown rice)

Optional: 1 tbsp. black sesame seeds

Method

  1. Begin by heating the satay sauce. Heat 1 tsp. vegetable oil in a small pan. Add the red chilli if you would like some heat. Then follow soon after with both packets of sauce and bring to a simmer. Pour into a large measuring jug or bowl.  
  2. Chop all the vegetables as above, and arrange nicely in two big serving bowls. 
  3. To make the dressing for the salad, add the vinegar, sugar, salt and water to the satay sauce. Mix well and adjust to your preference. 
  4. Heat a pan with 1 tbsp. of oil over medium-high heat, and sear the tofu on each side. Remove and place onto a paper towel.  
  5. Spoon the cooked rice and tofu into your bowl, and drizzle the satay dressing liberally. Scatter with some black sesame seeds for a little crunch and serve.

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